Sometimes I just want a salad for dinner. Sean says that’s not a meal. To keep him happy (and who am I kidding, I love this shrimp, too), I’ll throw these lil’ guys in a pan and then place them on the side of the salad I’m serving.
Time: 5 – 15 minutes
- 1/2 lb shrimp (I usually do frozen from Trader Joe’s)
- 1 garlic clove, minced
- 1 Tbsp olive oil
- salt and pepper to taste
- Heat up olive oil on a nonstick skillet at medium-high heat. Pat shrimp dry.
- Once hot, put shrimp and garlic in the skillet. Season with salt and pepper to taste.
- Flip shrimp after 2-3 minutes (or once shrimp is starting to turn pink). Let cook for another 2 or so minutes on the other side.